In this blog post I would like to share with you my recipe and instructions on how I like to make home-made Blueberry Muffins from scratch, that DOES NOT use any Wheat flour. Instead of using Wheat Flour, I make my own flour by powderizing uncooked Instant Oat Meal into flour and substituting the Wheat Flour with it instead.
Details : Estimations
Quantity: 12 Muffins
Time to prepare: 10 minutes
Time to cook: 20 to 25 minutes
Recipe : Ingredients List
2 Cups of uncooked Oat Meal (instant)
1/2 Cup of Sugar
2 Tsp of Baking Powder
1/4 Tsp of Salt
3/4 Cup of Milk (organic whole milk)
1/4 Cup of Cooking Oil (Canola)
1 Egg
1 Cup Blueberry's (frozen)
Directions : How To Make
In a food processing blender (such as a Vita-Mix Blender), add the uncooked Oat Meal, Sugar, Baking Powder, and Salt. Then blend on HIGH speed for 20 to 30 seconds, or until all of the oats are fully powderized.
In a large mixing bowl, crack open the egg and beat it with a fork or spoon to break its yoke.
Then add the oil and milk into the mixing bowl, and stir them together with the egg.
Then add the oat meal flower (that you made in the first step above) into the mixing bowl, and stir it with the liquid mixture until it is all fully mixed together.
Then stir in the frozen blueberry's, until they are evenly mixed in.
Using a large spoon, spoon the combined mixture into muffin cups pans. For standard sized muffin cups, I would suggest filling each muffin cup about 1/2 way full initially (for 12 muffin cups total), and then distribute any remaining mixture from the mixing bowl into the cups however you like.
Bake in the oven at 400F, using convection (fan) heat setting if available, for 20 to 25 minutes.
Remove from the oven (careful, it will be blistering hot) and turn the oven off.
Allow the cooked muffins to cool for a few minutes before consuming. Store any unconsumed muffins in a sealed container in the refrigerator.
Tips and Tricks
To add extra texture (and fiber), you can stir Chia Seeds into the raw mixture before adding the mixture to the muffin cups pan.
For people with a sweet tooth (like myself), after adding the mixture to the muffin cups pan, you can add/sprinkle 1/2 Tablespoon of Brown Sugar to the top of each muffin, to give the muffin a light to mild sweet icing covering.